Salmon Durban Curry


INGREDIENTS
  • 2 tbs sunflower oil

  • 11/2 tsp each mustard seeds and cumin seeds

  • 1 onion, sliced

  • 3 garlic cloves, chopped

  • 1 tbs grated ginger

  • 12 curry leaves

  • 2 tbs masala or madras curry powder

  • 11/2 tbs tamarind puree

  • 2 tbs tomato paste

  • 400g can whole tomatoes

  • 4 truss tomatoes, cut into wedges

  • 800g skinless salmon fillet, pin-boned, cut into 3cm pieces

  • 150g sugar snap peas, blanched

  • Coriander leaves, sliced small green chilli, coconut akes and naan bread, to serve

METHOD
  • 1.

Heat oil in a saucepan over medium heat. Add mustard and cumin seeds, and cook for 1 minute or until popping. Add onion and cook, stirring, for 3-4 minutes until softened.

  • 2.

Add garlic, ginger and curry leaves, and cook for a further 1-2 minutes until fragrant.

  • 3.Add tamarind and tomato paste, and cook for 1 minute, then add canned tomato, fresh tomato and 1 cup (250ml) water.

  • 4.Simmer for 5 minutes or until slightly reduced. Add salmon and cook for 4-5 minutes until just cooked through.

  • 5.Top curry with sugar snap peas and serve with coriander leaves, chilli, coconut flakes and naan bread.


  • Facebook - Grey Circle
  • Instagram - Grey Circle

Blog

Accredited Practicing Dietitian

Personal Trainers

& Group Fitness

Tel: 0404 771 733

Email: info@totalbalancehf.com

  • White Facebook Icon
  • White Instagram Icon